📝 About This Recipe
This vibrant salad celebrates amaranth, an ancient gluten-free seed that boasts a delightful nutty flavor and a unique, slightly crunchy texture. We pair this 'super-grain' with deeply charred bell peppers and a zesty Mediterranean-inspired dressing to create a dish that is as nutritionally dense as it is visually stunning. It is a sophisticated harmony of smoky, sweet, and bright citrus notes that works beautifully as a standalone lunch or a conversation-starting side dish.
🥗 Ingredients
The Grains
- 1 cup Amaranth (rinsed thoroughly in a fine-mesh sieve)
- 2.5 cups Vegetable broth (low sodium preferred)
- 1/2 teaspoon Sea salt
The Roasted Vegetables
- 2 large Red bell peppers (stemmed and seeded)
- 1 large Yellow bell pepper (stemmed and seeded)
- 1 tablespoon Extra virgin olive oil (for coating the peppers)
- 1/2 small Red onion (very thinly sliced into half-moons)
Preserved Lemon Vinaigrette
- 1/3 cup Extra virgin olive oil (high quality cold-pressed)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Preserved lemon peel (flesh removed, peel finely minced)
- 1 teaspoon Honey (or maple syrup for vegan option)
- 1 clove Garlic (grated into a paste)
- 1/4 teaspoon Smoked paprika (pimentón)
Fresh Elements & Garnish
- 1/2 cup Fresh flat-leaf parsley (roughly chopped)
- 1/4 cup Fresh mint leaves (torn or chiffonade)
- 3 tablespoons Toasted pine nuts (lightly browned)
- 1/3 cup Feta cheese (crumbled (optional))
- to taste Black pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a small baking sheet with parchment paper or foil.
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2
In a medium saucepan, combine the rinsed amaranth, vegetable broth, and salt. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover tightly, and simmer for 20-25 minutes. The amaranth is done when the liquid is absorbed and the seeds are tender but still hold their shape.
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4
While the amaranth cooks, cut the bell peppers into wide strips. Toss them with 1 tablespoon of olive oil and spread them on the prepared baking sheet.
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5
Roast the peppers for 15-20 minutes, turning once, until the skins are blistered and charred in spots. Remove from the oven and let cool slightly before slicing into bite-sized pieces.
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6
Prepare the vinaigrette: In a small jar or bowl, whisk together the olive oil, lemon juice, minced preserved lemon peel, honey, grated garlic, and smoked paprika until emulsified.
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7
Once the amaranth is cooked, remove it from the heat and let it sit covered for 5 minutes. Then, fluff it gently with a fork and spread it out on a large plate to cool to room temperature; this prevents the salad from becoming gummy.
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8
In a large mixing bowl, combine the cooled amaranth, roasted peppers, and thinly sliced red onions.
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9
Pour the vinaigrette over the salad and toss gently to ensure every grain of amaranth is coated.
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10
Fold in the chopped parsley and torn mint leaves. The herbs provide a necessary burst of freshness against the earthy grain.
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11
Taste and adjust seasoning with more salt or black pepper if needed. Note that preserved lemons are salty, so be cautious.
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12
Transfer the salad to a serving platter. Top with toasted pine nuts and crumbled feta cheese if using.
💡 Chef's Tips
To prevent amaranth from becoming 'porridge-like,' ensure you don't over-stir it while cooking and spread it out to cool quickly. If you don't have preserved lemons, use the zest of one whole lemon and an extra pinch of salt to mimic the depth. For a deeper smoky flavor, roast the peppers directly over a gas flame until blackened, then steam in a bowl and peel the skin. Amaranth is quite small; always use a very fine-mesh sieve to rinse it, or line a colander with cheesecloth. This salad tastes even better after 30 minutes of marinating at room temperature, allowing the grains to soak up the dressing.
🍽️ Serving Suggestions
Pair with grilled lamb chops or za'atar spiced chicken for a complete Mediterranean feast. Serve alongside a bowl of chilled cucumber yogurt soup (Tzatziki) for a refreshing contrast. Enjoy with a crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko. Stuff the salad into warm pita pockets with a smear of hummus for a portable, healthy lunch. Add a handful of baby arugula just before serving for an extra peppery bite.